Brunswick Stew

Heat the bacon fat in a heavy skillet. Add the onions and garlic, and cook till soft but not browned. Transfer to a braising pan. In a plastic bag, combine the flour, salt and pepper, and rosemary or thyme, and shake the squirrel pieces in this mixture. Brown the squirrel in the skillet, and when it is nicely colored, transfer to the braising pan. Add the broth, bay leaf, Madeira, and Worcestershire sauce to the skillet, rinse it well, and pour into the braising pan. Cover, and simmer the mixture 35 minutes. Remove the cover, add the tomatoes and other vegetables, and simmer until the squirrel is tender and the vegetables are cooked. Correct the seasoning, adding more Madeira if it seems necessary. Add the buttered crumbs and parsley and cook another 15 minutes. Serve the stew with baked potatoes or sweet potatoes, relishes and a good salad. Variation: The stew is sometimes prepared, cooled thoroughly, topped with a rich pastry crust, which is brushed with beaten egg yolk and cream, and baked at 375 degrees till the crust is lusciously browned and the stew thoroughly reheated. In this case the stew would be baked in an earthenware baking dish. The crust should be very rich and rolled about 3/4 inch thick. A vent should be cut in the center and a small cone of paper inserted to take care of juice that may boil over.